Christmas Sponge Cake
- 8 eggs
separated (whites in one bowl, yolks in the other)
- 190g sugar
- 95g flour
- 55g corn
- 45g melted
need some pre-made jelly, jam and fruit of your choice to top it off!
WHAT TO DO:
1. Pour egg
yolks into mix, turn to high speed and mix until creamy!
2. After 1
minute add 2 tbsp sugar. Keep mixing for a few minutes until thickened up a bit.
4. Mix until
volume has doubled from what it was originally. Turn off machine, transfer
mixture to a separate bowl.
the next bit, clean the mixing bowl completely so that the fat from the egg
yolks don’t spoil the other ingredients put into the mixing bowl.
5. Now add
the egg whites into the mixing bowl and mix on high until white and frothy.
add the sugar a little bit at a time.
7. The egg whites
are ready when they have good peaks on them when you pull a spoon of it out of
the mixing bowl.
8. Now pour
your egg yolk mixture onto your egg white mixture and fold it all together. Do
not over mix!
9. Sieve the
flour and corn flour into the mix.
the flour will actually make the cake more ‘spongy’ as it increases the amount
of air in the cake!
10. Fold it
once again (don’t over-mix)
11. Add the
melted butter (don’t over mix)
12. Pour mixture
into baking tin and pop in pre-heated oven for 30 minutes.
Check to see
if your cake is ready by poking a skewer into it. If the skewer comes out with
no mixture on it then it’s ready! Let the cake cool before you start with your
want to spread a yummy strawberry jam over your sponge cake. The next layer
will be your jelly, follow the instructions on the packet and leave to set.Once set pull it out and start scooping it
onto cake. Lastly decorate the cake with your fresh fruit!